Making Horseradish Sauce

This is what a horseradish plant looks like:

As a baby in a pot, and mature, in the earth:

Give it plenty of room to spread, because you're growing it for the roots.  The leaves are large and impressive, but irrelevant in this context, which is sauce.  This is what its roots look like:

This is what its roots look like when you wash and rinse them:

And this is what its roots look like when you grate them, mix them with white vinegar, water and salt, and put them in a jar:

And that's how you make horseradish sauce.  Be careful: grating it will sting your eyes.  Like chopping onions, but worse.  Do so next to an open window and in easy reach of a towel to rub your eyes with.  The roots as they're pulled from the ground smell distinctive but the intensity of their flavour is only released by grating them.  I used a cheese grater.  A food processor may have been less painful, but I don't have one and if I did, I don't know if I'd have used it because it would also have been less fun.  Fun is important; something to take very seriously.  That's all I have to say about making horseradish sauce.

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